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Recipe Summary

prep:
15 mins
cool:
1 hr
cook:
10 mins
broil:
7 mins
total:
1 hr 32 mins
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Ingredients

Ingredient Checklist

Directions

Dinner
  • Heat broiler. Coat broiler
    pan with nonstick cooking
    spray.

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  • Dredge potato pancakes in
    flour and place on a plate.
    Refrigerate for at least 1 hour.

  • Combine jam and mustard.
    Set aside. Season pork chops
    with salt and pepper. Place on
    prepared pan and broil 4
    inches from heat for 3 minutes
    per side or until temperature
    reaches 145°. Evenly spoon
    jam mixture over each chop
    and scatter almonds over top.
    Broil for 45 to 60 seconds,
    until nuts are lightly browned.

  • Meanwhile, heat a large
    nonstick skillet over
    medium-high heat. Add oil
    and swirl around. Place potato
    pancakes in skillet and cook
    for 5 minutes. Carefully turn
    over with a spatula and cook
    for an additional 5 minutes.

  • Serve pork and potato
    pancakes with sautéed
    broccoli or broccoli rabe, if
    desired.

Sautéed Broccoli
  • Heat 1 tbsp
    olive oil in a large nonstick
    skillet over medium heat; add
    3 sliced garlic cloves and cook
    1 minute. Add 1 large bunch
    rinsed broccoli cut into florets
    and season with 1/4 tsp salt.
    Cook for 5 minutes, stirring
    occasionally.

Nutrition Facts

410 calories; fat 19g; cholesterol 71mg; saturated fat 6g; carbohydrates 34g; insoluble fiber 3g; protein 26g; sodium 582mg.
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